CHOCOLATE PANCAKES
Provided by Shiran
Number Of Ingredients 13
Steps:
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
- In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
- Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it's warm.
- Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
- Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).
KAHLUA & CHOCOLATE PANCAKES
Time 25m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oven to 200 degrees F. Have a baking sheet ready. Heat the orange juice and sugar in a saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer. Let the sauce cook for 15 minutes or until it is reduced to 1 1/4 cups. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Mix well. Beat the eggs in another medium-sized bowl. Whisk in the eggs, Kahlua, and melted butter. Slowly stir the egg mixture into the flour mixture and mix until it forms a smooth batter. Heat 1 teaspoon of shortening in a skillet over medium heat. Add 1/4 cup of the pancake batter to the skillet. Cook for 2-3 minutes or until the top of the pancake forms bubbles. Turn the pancake over and cook for 2-3 additional minutes or until cooked and lightly browned. Transfer the pancake to the baking sheet and keep warm in the oven. Repeat with the remaining pancake batter. Serve the pancakes with the orange syrup, nuts, chocolate shavings, whipped cream, and fresh fruit, if desired.
KAHLUA CHOCOLATE CAKES
A Kahlua and chocolate lovers dream recipe! Where to begin... the chocolate sauce alone is worth trying this recipe for. There are a few steps, but well worth it. The cake's warm, ooey, gooey chocolate with a slight hint of Kahlua. Ice cream and chocolate sauce on top send this over the top. It's a special dessert but simple...
Provided by Nor Mac
Categories Chocolate
Time 40m
Number Of Ingredients 23
Steps:
- 1. Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly.
- 2. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup.
- 3. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside.
- 4. Heat oven to 350 degrees. Grease and lightly flour muffin tin. Set aside.
- 5. Melt 2 tbsp of butter with the 8 ounces of chocolate on medium heat in saucepan. Stir constantly until melted and smooth. Remove from heat.
- 6. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside.
- 7. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined.
- 8. Mix in the Kahlua mixture.
- 9. Combine flour and salt. Mix into batter.
- 10. Stir in chocolate chips.
- 11. Fill muffin tins to about 3/4 full.
- 12. Place in oven and bake about 10-15 minutes. Test with toothpick. You want center moist and hot. Crumbs will stick to pick.
- 13. Cake's done when outside of cakes are cooked through and center is soft. Let cool 5 minutes.
- 14. Run a knife around cakes. Invert tin of cakes onto a platter. Drizzle The 3 tablespoons of Kahlúa over the cakes. Place a little bit of sauce on individual plates. Place a cake over sauce. Place a scoop of ice cream on top of cakes. Drizzle with more sauce and garnish with whipped cream, nuts, and shaved chocolate if desired.
YUMMY KAHLUA PANCAKES
These are wonderful tasting. We loved the taste the Kahlua and hint of lemon gave to these rich and filling pancakes. I tested these on all of my family and changed some things around according to their comments. The last were my DD and her BF and they gave them a thumbs up. This makes 12 6" pancakes. Made for RSC #10
Provided by Nimz_
Categories Breakfast
Time 50m
Yield 12 6
Number Of Ingredients 15
Steps:
- Soak raisins in warm water for 20-30 minutes.
- In a medium bowel mix together flours, baking powder, baking soda, salt and brown sugar.
- In a large bowel, using an electric mixer, beat eggs until frothy.
- Add vanilla yogurt, butter and Kahlua and mix well.
- Add flour mixture to the yogurt mixture and beat on medium speed just until blended and smooth.
- Place shredded apples in the microwave for 60 seconds.
- Drain raisins on paper towels.
- Fold raisins and apples into batter and combine well.
- If batter is too thick, add a little more yogurt or more Kahlua.
- Heat griddle to medium heat (about 350 - 400 F).
- Spoon batter, ½ cup at a time, onto hot griddle and spread out to approximately 6-7 Inch pancakes.
- Cook for 5-6 minutes or until bubbles form on top.
- Flip and cook for another 5-6 minutes or until golden brown.
- Serve with toasted pecans and maple syrup. (Some of only used powdered sugar).
Nutrition Facts : Calories 234.7, Fat 8.8, SaturatedFat 3.2, Cholesterol 64.5, Sodium 317.8, Carbohydrate 31.9, Fiber 2.7, Sugar 13.5, Protein 5.9
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
KAHLUA® HOMEMADE
This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.
Provided by littleimages
Categories Drinks Recipes Liqueur Recipes
Time P19DT20h12m
Yield 30
Number Of Ingredients 7
Steps:
- Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
- Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g
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